Kabobs are a staple of Persian cuisine, and they are sure to wow your catering clients in Southern California. Here are five delicious recipes to add to your menu:
- Koobideh Kabob: This classic kabob is made with ground meat (traditionally lamb, but beef or chicken can also be used) mixed with minced onions and a blend of Persian spices. The meat is shaped onto skewers and grilled to perfection. Serve with basmati rice and grilled vegetables for a complete meal.
- Joojeh Kabob: This kabob features succulent pieces of chicken marinated in a mixture of lemon juice, saffron, and yogurt. The chicken is then skewered and grilled until tender and juicy. This kabob is often served with a side of grilled tomatoes and peppers.
- Barg Kabob: This kabob is made with thin slices of beef tenderloin, marinated in a mixture of onions, garlic, and spices. The beef is skewered and grilled to your desired level of doneness. Serve with grilled vegetables and a side of saffron rice.
- Shish Kabob: This kabob is made with chunks of lamb or beef, marinated in a mixture of onions, garlic, and spices. The meat is skewered and grilled until tender and flavorful. Shish kabob is often served with grilled tomatoes, onions, and peppers.
- Koubideh and Joojeh Combo Kabob: For a twist on the traditional kabobs, try a combo platter featuring both koobideh and joojeh kabobs. This allows your clients to try a variety of flavors and textures in one delicious meal.
- Persian Rice: A staple of Persian cuisine, this flavorful rice dish is made with basmati rice and a variety of spices, including saffron, cinnamon, and cardamom. It can be served as a side dish or as the main course, topped with grilled meats or vegetables.
- Fesenjan: This rich and flavorful stew is made with ground nuts (traditionally pomegranate or walnuts) and a variety of spices. It can be made with chicken, duck, or lamb, and is often served over a bed of rice.
- Ash-e Reshteh: This hearty soup is made with a variety of beans, noodles, and herbs. It is a popular dish during the winter months, and is often served as a main course.
- Sabzi Polo: This dish features basmati rice mixed with a variety of herbs and spices, and is often served with grilled meats or vegetables. It is a delicious and aromatic way to add some Persian flavors to your catering menu.
- Zeytoon Parvardeh: This delicious appetizer features marinated olives mixed with a variety of herbs and spices. It is a tasty way to start off any meal, and can be served as a standalone appetizer or as part of a larger spread.
No matter which kabob you choose, be sure to serve it with a variety of sides, such as grilled vegetables, saffron rice, and flatbread. And don’t forget the yogurt sauce for dipping! With these five delicious kabob recipes, you’ll be sure to impress your catering clients in Southern California.
